Description
A nostalgic potato salad featuring tender baby potatoes and briny olives, perfect for summer gatherings.
Ingredients
Scale
- 1 lb baby potatoes or small new potatoes, boiled
- 1 cup pitted olives (Kalamata, green, or black)
- 2–3 tablespoons fresh parsley, chopped
- 2 1/2 tablespoons extra virgin olive oil
- 1 tablespoon vinegar (apple cider or white vinegar)
- 2 small garlic cloves, grated
- 1/2 teaspoon Dijon mustard
- 1/2 teaspoon fine sea salt (or to taste)
- 1/4 teaspoon ground black pepper (or to taste)
- 1/4 teaspoon chili flakes (or cayenne pepper, or to taste)
Instructions
- Begin by cutting the potatoes into chunks, about 1-inch pieces, leaving the peel on for added texture and nutrients.
- Place those beautiful potato pieces into a pot, covering them with cold salted water. Bring to a rollicking boil, then reduce the heat and let them simmer for about 5 minutes, or until they are just tender.
- Drain the cooked potatoes and transfer them to a large salad bowl, letting the warmth embrace them.
- Add in the briny olives and the vibrant, chopped parsley.
- For the dressing, combine olive oil, vinegar, grated garlic, Dijon mustard, salt, pepper, and chili flakes in a jar and shake until emulsified.
- While the potatoes are still hot or very warm, pour the dressing over the salad.
- Gently toss everything together until it’s well combined, and adjust seasoning to your liking.
- Serve warm, at room temperature, or chilled. This salad remains delicious for up to 3-4 days in the refrigerator.
Notes
Taste and adjust the seasoning before serving. This salad is versatile and pairs well with grilled meats.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 2g
- Sodium: 350mg
- Fat: 11g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg